'Tuna Fillet' with grated pistachio, served with grilled peppers & spicy olive oil sauce
seafoodLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 10 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 2 foodhaus Tuna fillets
- 2 tbsp Chorio extra virgin olive oil
- ½ tsp Maldon sea salt flakes
- ½ tsp Maldon perfectly crushed pepper
- For the sauce:
- ½ cup Chorio extra virgin olive oil
- 3 tbsp fresh lemon juice*
- 1 tbsp Ardo shallots
- 1 tsp Ardo ginger
- 1 tsp Ardo red diced chili
- 1 tsp Ardo garlic
- ½ tsp Maldon sea salt flakes
- 8 Ardo Grilled red & yellow peppers, to serve
- ½ cup grated pistachio, to serve*
METHOD
1. Preheat the barbeque to medium-high.
2. Drizzling tuna steaks with olive oil and season with salt and black pepper.
3. Grill tuna steaks 5 minutes per side for medium-rare. Keep warm.
4. Meanwhile, in a blender, combine sauce ingredients and puree until the mixture is smooth.
5. Prepare grill peppers according to package instructions and divide them into 2 plates.
6. Top the vegetables with the tuna fillets.
7. Drizzle the tuna steaks with the sauce, sprinkle with the pistachio and serve.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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NUTRITIONAL INFORMATION
Energy
954 cal
954 cal
Fat
80.1g
103%
80.1g
103%
Sat. fat
12.7g
63%
12.7g
63%
Carbs
8.3g
3%
8.3g
3%
Sugar
3g
3g
Protein
55.1g
55.1g